Five & Ten Prix Fixe : April 14 through April 20

Menu A


1.
spring salad of favas, hakurei turnips, baby celery, beets, radishes, and toasted pistachios with bistro vinaigrette
Pinot Grigio, Borgo M, Veneto, Italy, 2009


2.
roasted duck breast with black truffle jus, sautéed mushrooms, leek polenta, and lacinato kale
Langhe Nebbiolo, Produttori del Barbaresco, Piedmont, Italy, 2009


3.
pineapple crisp with coconut sorbet


Menu B


1.
steamed pei mussels in white wine with parsley, garlic, and chile flake
Sauvignon Blanc, Mount Nelson, Marlborough, NZ, 2009


2.
trout en crepinette stuffed with spinach and leeks served with a warm bacon vinaigrette, red mule grits, and campfire cornmeal tomatoes
Friulano, Scarbolo, Friuli, Italy, 2009


3.
Lemon Sorbet  with fresh basil and shortbread cookies

$25 food
$15 wine